3-4 tablespoons olive oil to sauté
1 medium onion, diced
1 cup celery, finely diced
1 head cauliflower, trimmed
1 (4 ounce) can green chilies, diced
1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces (I used 2 1/2 chicken breast)
1/4 teaspoon salt (add more of less to your tasting)
1 teaspoon ground cumin (add more or less to your tasting)
1 teaspoon chili powder (add more of less to your tasting)
Serve with avocado, cheese, or salsa
In a large skillet, heat olive oil over medium heat
1. Cook chicken and set aside
2. Sauté onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Place cauliflower in a food processor until it looks like rice (mine looks like a mush)
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
6. Mix chilies and chicken into skillet
7. Stir in salt, cumin, and chili powder
8. Top with avocado, cheese, or salsa if desired (I omit the cheese since I am also dairy free)
**adapted from www.elanaspantry.com**
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